Instant Pot Lemon Curd Recipe

 

Prep: 5 mins

Cook: 13 mins

Chill Time: 4 hrs 30 mins

Total: 4 hrs 48 mins

Servings: 6 to 8 servings

Yield: 14 ounces

Lemon curd is a luscious, creamy spread made from lemons, eggs, sugar, and butter. Using an Instant Pot simplifies the traditional process, transforming it into a nearly hands-free technique. Perfect for spreading on scones, filling pastries, or layering in desserts, this lemon curd is both versatile and delicious.

Ingredients

• 2 large eggs
• 2 large egg yolks
• 3/4 cup granulated sugar
• 2 teaspoons grated lemon zest
• 1/2 cup freshly squeezed lemon juice
• 1/2 teaspoon salt
• 5 tablespoons unsalted butter, room temperature

Steps to Make It

1. Prepare the Ingredients:

   • Gather all the ingredients.

2. Mix the Curd Base:

   • In a medium bowl, whisk together the eggs, egg yolks, sugar, lemon zest, lemon juice, and salt until well combined.

3. Prepare for Cooking:

   • Transfer the mixture to a heat-proof glass container that fits in the Instant Pot. Cover the container tightly with foil.
   • Pour 1 cup of water into the Instant Pot and place a trivet inside. Carefully place the covered container onto the trivet.

4. Cook the Lemon Curd:

   • Seal the Instant Pot lid. Pressure cook on high for 3 minutes, then allow a natural release for 10 minutes.

5. Finish the Curd:

   • Carefully remove the container from the Instant Pot. The mixture should be thick and set like custard with small bubbles on top.
   • Add the butter, one tablespoon at a time, whisking between additions until melted and the mixture becomes smooth and creamy.

6. Cool and Store:

   • Cover the lemon curd with a tight-fitting lid and let it cool for about 30 minutes at room temperature. Then transfer to the refrigerator to chill for at least four hours or overnight before serving.

Tips

• This recipe works with all Instant Pot sizes, from 3-quart to 10-quart. To double or triple the recipe, use at least a 6-quart Instant Pot.
• The curd will appear curdled initially; keep whisking as you add the butter, and it will smooth out.
• The curd will thicken as it cools, so don't worry if it seems thin initially.

How to Use Instant Pot Lemon Curd

• Spread between cake layers or mix with buttercream for a citrusy cake filling.
• Fill mini pie shells for lemon tarts, topped with whipped cream and edible flowers.
• Spread on toast, top ice cream, serve with biscuits, or use as a cheesecake topping.

How to Store and Freeze

• Store: Keep lemon curd in a glass jar with a tight-fitting lid in the refrigerator for up to two months.
• Freeze: To freeze, store in a glass jar with a tight-fitting lid, leaving about one inch of space at the top for expansion. Defrost in the refrigerator overnight.

Nutrition Facts (per serving)

• Calories: 182
• Fat: 10g
• Carbs: 20g
• Protein: 4g

Enjoy your homemade lemon curd as a delightful addition to various dishes, adding a burst of citrus flavor to your favorite recipes!